Coffee Cake Muffins

Name: Coffee Cake Muffins
Yield: Makes 12 muffins
Ingredients: 1/2 cup (3½ ounces; 99 grams), granulated sugar; 1/3 cup packed (2⅓ ounces; 66 grams), light brown sugar; 1/3 cup (1⅔ ounces, 47 grams), all-purpose flour; 1 tablespoon, ground cinnamon; 4 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 1/2 cup, pecans; 2 , large eggs; 1 cup, sour cream; 1 1/2 teaspoons, vanilla extract; 1 3/4 cups (8¾ ounces; 248 grams), all-purpose flour; 1/2 cup (3½ ounces; 99 grams), granulated sugar; 1 tablespoon, baking powder; 1/4 teaspoon, salt; 5 tablespoons, unsalted butter, cut into chunks and softened

42 comments

Appears in Cook's Country August/September 2007

Desserts or Baked Goods

Breakfast & Brunch

Quick Breads

Compacting all the goodness of coffeecake into muffin form seems like a great idea, but most coffeecake muffins resemble dry, cottony yellow cupcakes with little or no cinnamon filling. We use the same base mixture for both the rich cinnamon filling and nutty streusel topping.

SERVESMakes 12 muffins

TIME1 hour, plus 30 minutes cooling

WHY THIS RECIPE WORKS

With a swirl of cinnamon enriching a tender cake and a topping of sweet, nutty streusel, a big slice of coffee cake is pretty hard to beat. Compacting all that goodness into a muffin recipe seemed like a great idea, but most of the coffee c...

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